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Pork Rack with Kale and Potatoes

Before baking this rack of pork, score it, rub it with vinaigrette and crushed fennel seeds, add rosemary sprigs, then cover all with aluminum foil. All these preparations will let this fat pork parts borrow the flavors much better. Pair the meat with slightly crispy pan-cooked kale and baked potatoes. Better bake these guys together with the meat. You'll see why.
Before baking this rack of pork, score it, rub it with vinaigrette and crushed fennel seeds, add rosemary sprigs, then cover all with aluminum foil. All these preparations will let this fat pork parts borrow the flavors much better. Pair the meat with slightly crispy pan-cooked kale and baked potatoes. Better bake these guys together with the meat. You'll see why.

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Ingredients

1 teaspoon fennel seeds
2 tablespoons of vinegar
4 tablespoons of olive oil
2 pounds of pork rack
rosemary sprigs
salt
4 potatoes, quartered
4 ounces of kale leaves
2 tablespoons of vegetable oil
2 garlic cloves, crushed

Ingredients

Steps

1
Done

Add the fennel seeds to a mortar and crush them. Set aside.

2
Done

Add the vinegar and 2 tablespoons of olive oil to a small bowl and mix them. Set aside.

3
Done

Score the meat, then bind it with kitchen cord as the video shows.

4
Done

Drizzle with the vinaigrette and rub both sides of the pork rack. Apply the fennel rub, then add rosemary sprigs.

5
Done

Salt the meat and transfer it to a baking pan. Drizzle with the remaining 2 tablespoons of olive oil, cover with aluminum foil and bake for 90 minutes at 400⁰F/190⁰C.

6
Done

Add the kale leaves on the work surface, remove and discard their midveins and chop them.

7
Done

Heat the vegetable oil in a deep pan and add the garlic. Stir in and season with salt. Add the kale and stir-cook for 2 minutes.

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Nutritional Chart

610 kcal
Calories
39 g
Protein
34 g
Fat
41 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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